Gluten-Free Kitchen: What it Looks Like

If you’ve considered switching to a low-carb, gluten-free or paleo diet, you probably have some idea of what a grain-free kitchen looks like. We dig a little deeper to bring you list the ingredients, tools, recipe and FAQs to show why these trendy diets are here to stay.

Grain-free shopping list

• Flours: Grain-free bakers use alternative versions made from almond, coconut, chickpeas, sunflower seeds and more. They all have very different properties, so do your research before you substitute one for another in your recipes.
• Baking soda and vinegar: Grain-free baked goods won’t rise and “hold” the way a classic loaf of French bread would. These ingredients can be used to give heavier baked goods the loft they’re missing.
• Protein powder: Unflavored whey protein can help add some of the heft and structure usually created by gluten (which is also a protein).
• Xanthan or guar gum: Another powerhouse for holding together baked goods without gluten.
• Vegetables: Sweet potatoes, squash and zucchini can all be used to substitute for pasta in various ways.
• Eggs: Grain-free baking often requires more eggs (often twice as many) than traditional recipes.

Grain-free cooking tools

• Food processor: Great for quickly turning cauliflower into “rice” or even making your own alternative flours.
• Food scale: Recipes with grain alternatives may call for measurements in grams and ounces.
• Spiralizer: This hand-cranked gadget will turn almost any vegetable into long spiral strands similar to spaghetti. (It’s also useful for making vegetable “rice.”)